Serves: 4
INGREDIENTS
2 x 8 bone racks of lamb, French trimmed
1 tablespoon olive oil
2 cloves garlic, crushed
1 tablespoon Dijon mustard
1 tablespoon finely chopped rosemary or thyme
sea salt and freshly ground pepper
To serve
4 medium vine tomatoes
METHOD
Preheat the oven to 200 ̊C.
Lamb: Score the fat of the lamb in a criss-cross pattern and season. Heat an ovenproof sauté pan with a little olive oil until very hot and sear the lamb quickly on both sides until golden. Cool for 5 minutes. Combine the remaining ingredients and spread over the fat side of the lamb. Place the racks upright in the pan and roast for 25 minutes for medium-rare lamb. Cooking time will depend on the thickness of the lamb. Transfer to a platter and rest, loosely covered, for 10 minutes. Brush the tomatoes with a little olive and season. Place in the pan the lamb was roasted in and roast for 5 minutes or until the skins just start to crack.
To serve: Cut the lamb racks into single cutlets and arrange on serving plates. Serve with the roasted tomatoes, a wedge of potato gratin and the Red Wine and Balsamic Sauce.
Menu: Serve this with Potato, Lemon and Thyme Gratin, Scallops with Roasted Asparagus and Tomato Dressing andNo-Cook Chocolate Truffle Cake.
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latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.